I am strongly considering testing since my own experience with giving up gluten was that it took 1 1/2-2 weeks for symptoms to appear, with both elimination and adding it back in. Here are a few questions:

Have people found that problems with soy do mean that other legumes will also be a problem?
Are there really differences in tolerance to nuts? I know that tree nuts are often grouped together when talking about "traditional" allergies. And lastly, what about non-protein food reactions that are not included in the test panel? Are these also a significant problem for some people or do they disappear once the protein "triggers" are eliminated? Thanks!

Have people found that problems with soy do mean that other legumes will also be a problem?

In most cases, yes. This even apples to the gums used in GF baking, because most gums are derived from seeds that come from certain legumes (guar gum, locust bean gum, carob gum, etc.). That said, some of us are able to tolerate certain types of dried beans. There are a couple of posts (by Zizzle and Leah) in the thread at the link below, discussing these exceptions in more detail.

Are there really differences in tolerance to nuts? I know that tree nuts are often grouped together when talking about "traditional" allergies.

Yes. Some of us are only sensitive to certain types of nuts. Many of us cannot tolerate some or all nuts, but we can tolerate nut butter made from them. A couple of us (including me) cannot tolerate any nuts, not any of the nut butters, but we can tolerate almond milk. Most people who cannot tolerate tree nuts, cannot tolerate peanuts either, but the reverse is not necessarily true.

Jan wrote:

And lastly, what about non-protein food reactions that are not included in the test panel? Are these also a significant problem for some people or do they disappear once the protein "triggers" are eliminated? Thanks!

There is a rare allergy (mammalian meat allergy) that is caused by a tick bite that can result in an allergy to a certain carbohydrate in mammal meat. The carb is known as galactose-alpha-1,3-galactose, (aka alpha-gal). When someone who has developed alpha-gal antibodies eats mammalian meat, the meat triggers the release of histamine, which of course results in all sorts of allergic symptoms.

Other than that, there are no known non-protein reactions that result in the production of antibodies. Therefore, the non-protein reactions that we experience with MC are the result of poor digestion caused by an insufficiency of enzyme production due to inflammation of the brush border region of the small intestine (where most of the digestive enzymes that are needed to digest carbohydrates are produced). The first enzyme to be lost is lactase, and as the inflammation continues, additional enzymes are lost according to a certain hierarchy, eventually resulting in the inabilty to digest most (or all) sugars. And of course, this compromises our ability to digest virtually all carbs, if it progresses far enough. As the inflammation subsides, then the ability to produce those enzymes is slowly restored, in reverse order in which they were lost.

So yes, compromised digestion due to enzyme loss is a common problem with MC, but this is a temporary problem, rather than a permanent issue, because as we bring the inflammation (caused by certain proteins in the diet) under control, the enzyme problem is resolved, and our ability to digest carbs is slowly restored. IOW, we typically find it necessary to significantly reduce our intake of sugars and complex carbs while we are recovering, but after we reach remission, and our gut has had some time to heal, we should be able to slowly increase their amounts in our diet.

You're very welcome,

Tex_________________

It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.

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